This fried rice was consumed with a stream of ‘mmm’s from my little one. Anything with vegetables that gets eaten is a winner. This value-added recipe uses brown rice, soy beans and the unconventional, mung bean.
2 tbsp olive oil
1 tbsp peanut oil
½ Red onion, sliced
½ cup Bacon, chopped finely
1 Carrot, chopped finely
1 Celery stalk, chopped finely
1 cup Peas, frozen
1 cup Corn kernels, frozen
1 cup Soy beans, frozen
2 cups Brown rice, cooked (if it’s a school night, use a sachet of microwave rice)
2 tbsp Ketchup Manis
2 tbsp Soy sauce
1 tbsp Tomato sauce
Mung beans to serve
Lightly beat the eggs in a bowl.
Heat the oils in a wok and pour in the egg. It will puff up as it cooks, let it golden and flip it. Don’t worry if it breaks up.
Scoop the egg out into a clean bowl, roughly chop and set aside.
With the oil still in the wok, fry the onion then add the bacon.
Add the carrot and celery, keep it moving.
Add the frozen veg. Watch out for spits! The temperature of the wok is going to drop, but I don’t care.
When the veg is heated and the wok is warming again, add the rice, shortly followed by the sauces.
Now really keep it moving – the rice will stick.
Mix the chopped omelette back into the rice, take it off the heat and serve.
Throw a handful of mung beans over each bowl.